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Spicy Mexican Hamburger Corn and Pepper Stew
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 bell peppers, chopped
  • 1 jalapeño, minced
  • 2 cloves garlic, minced
  • 1 can (15 ounces) corn, drained
  • 1 can (15 ounces) diced tomatoes
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 cups beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Add the diced onion, chopped bell peppers, and minced jalapeño to the pot. Stir and cook for 5 minutes until the vegetables soften.
  • Stir in the minced garlic, chili powder, cumin, salt, and black pepper. Cook for 1 minute until the spices become fragrant.
  • Pour in the beef broth, diced tomatoes, corn, and black beans. Stir everything together.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally.
  • Taste and adjust salt or pepper if needed before serving.

Notes

For extra heat, leave the jalapeño seeds in during cooking. This stew thickens more as it sits, so add a splash of broth when reheating leftovers. Serve it with warm tortillas or over rice to stretch the portions.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Knife, Cutting Board